Small Warm Peis with Eggplant and Olives

Servings: 4
Prep time: 60
Cooking time: 40
  1. Cut the eggplant into half inch thick slices lengthwise, cook for 6-7 minutes on a griddle or in a frying pan greased turning once.
  2. Mince the shallot and sauté gently in 4 tablespoons of olive oil. Add the chilli and tomatoes sliced, salted, put the lid on and cook for about a quarter of an hour. At the end lift up your chili.
  3. Pass the sauce through a sieve, pour it back into the pan and let it cook for 5 minutes so that it get dense. Add the chopped basil, almost all the olives, pitted and chopped (put aside ten of them) and the previously toasted pine nuts in a small frying pan. Eventually check for salt.
  4. Boil the pasta in salted water, drain when al dente and stops cooking with a little cold water, season it with the sauce and the crumbled cheese.
  5. Coated with plastic wrap 4 bowls with a diameter of 10 cm and slightly grease ; cover the bowls with eggplant slices, fill them with the paste and close them with the remaining eggplant slices. Each sealed with plastic wrap and let stand for 20-30 minutes.